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Dehydrated Pumpkin Pie Recipe l Use Powdered Pumpkin to Make Pie l Homestead Lady.com

Pumpkin Pie from Dehydrated Pumpkin

Learn to dehydrate pumpkin to save space in your pantry. Re-hydrate and powder the dehydrated pumpkin to make any pumpkin recipe, including this delicious pumpkin pie.  This is real foods recipe with no evaporated milk or refined sugars.

Course Dessert
Cuisine American
Keyword Dehydrated pumpkin, Pumpkin pie
Prep Time 10 minutes
Cook Time-ish 1 hour 15 minutes
Total Time-ish 1 hour 25 minutes
Serving Suggestion 8


  • 2/3 Cup Dehydrated pumpkin, powdered
  • 1 1/3 Cup Very hot water
  • 1/2 Cup *Sour or home-cultured cream
  • 1 Cup Heavy whipping cream
  • 2 Fresh eggs
  • 3/4 Cup **Raw sugar - coconut, Rapadura or Succanat are all fine, too
  • 2 tsp. Cinnamon
  • 1 tsp. each of Nutmeg and cloves


  1. Preheat oven to 425F/218C.

  2. Place powdered pumpkin into glass bowl and add hot water.  Allow to sit and plump for 15-20 minutes while you mix the other ingredients.

  3. Place all ingredients into your blender, or into a bowl to blend with an immersion blender.  May also use a hand-mixer.  

  4. Blend or mix well.  Add in pumpkin and blend well.

  5. Pour into prepared crust and bake at 425F/218C for 15 minutes.  Reduce the temperature to 350F/177C and bake for further 50-55 minutes.  

  6. If you like eating it hot and don't mind a slightly wobbly texture, let the pie rest for 10 minutes and dig in.  If you'd like a firmer set, let the pie cool on the counter or in the fridge for an hour.

Recipe Notes

*If you don't have sour or cultured cream, make up the difference with more heavy cream.


**If you want to use maple syrup instead of granulated sugar, start at 1/2 cup.  Add more a few tablespoons at a time until you reach desired sweetness.